That is why he cooks every dish in a way that allows him to to share positive creative energy with his guests. Alexey Kogay The chef of the Asian direction of the restaurants “ Vokrug Sveta” and “Sakhalin”. Through his efforts the Moscow restaurant «White Rabbit» is included in the list of the fifty best restaurants in the world. Dann nämlich übernimmt Vladimir Mukhin als Gastkoch das Kommando in der Küche des Restaurant Ikarus im Salzburger Hangar-7. According to Alexei, each dish consists not only of correctly selected and prepared ingredients, but also of the mood of the chef himself. The White Rabbit in Moscow is the first Russian restaurant to make its debut in the ‘Top 25‘ on the ‘World’s Best Restaurants’ list. In 2011, he joined the White Rabbit Family and became part of the Zodiac, Chicha and Chicha Bar restaurants in Sochi. This processing technology has been used for centuries in gastronomy around the world, but fermentation has deep Russian roots. Ein Verdienst des jungen Küchenchefs Vladimir Mukhin. Vladimir Mukhin (born March 15 1983) is a Russian chef, chef for the White Rabbit restaurant, head chef of the White Rabbit Family restaurant group. Den berühmten Rote-Rüben-Eintopf gibt es zwar tatsächlich in seinem Restaurant, allerdings in einer modernen Interpretation: Mukhin serviert den Borschtsch gemeinsam mit Bohnen, gebratenem Karpfen, einer Sauerrahmsauce und Rote-Rüben-Chips. The first Russian chef, whose restaurant is included in the international rating The World's 50 Best Restaurants for two years in a row: №13 in 2019, №15 in 2018, №23 in 2017, №18 in 2016. ... Jorge Vallejo y Vladimir Mukhin preparan sorpresas en Rusia - … “Ich bin Koch in der fünften Generation und habe die russische Kochkunst im Blut. And the number of books read enough for the menu with a bibliography. - Duration: 3:10. Das White Rabbit in Moskau ist das erste russische Restaurant, das auf Anhieb in die Top 25 der „World’s Best Restaurants“-Liste gewählt wurde. Since 2012, he is the chef of the Moscow restaurant «White Rabbit». In 2016, together with Vladimir Mukhin, he opened the White Rabbit Lab, where he headed the creative department. The youngest star in Russia’s gastronomic firmament is Vladimir Mukhin – the head chef of Moscow’s White Rabbit has made it onto the list of the World’s 50 Best Restaurants with his radically regional cuisine. Chef Vladimir Mukhin. Vladimir Mukhin ist der aktuelle Gastkoch im Salzburger Restaurant Ikarus. As a vegetarian with fifteen years of experience, today she makes people healthier and happier as a resident of Chef's Table. White Rabbit Restaurant, Moscow - Best Russian Cuisine ever! Mit zwölf fing er an, unter seinem Vater in der Küche zu schuften. Chef de Cuisine Vladimir Mukhin: Aktueller Lebenslauf, News sowie weitere Informationen zu Kritik und Öffnungszeiten zum Restaurant "White Rabbit" in Moskau. Chef-fermentologist Chef's table Vladislav Alekseev Family of White Rabbits. Very fierce and ambitious chef who wants to be the best in the world. He has helped bring restaurant, The White Rabbit, not only into the international limelight with it being ranked No.23 in The World’s 50 Best, but also because this is the only Russian restaurant Der jüngste Star am russischen Gastro­­nomie-Himmel heißt Vladimir Mukhin – mit ­radikal regionaler Küche hat es der Chef des Moskauer White Rabbit auf die Liste der 50 weltbesten Restaurants geschafft. Mit nassen Lindenzweigen prügelt Vladimir Mukhin auf ein Rib-Eye-Steak ein. ... catfish), meat and poultry, cereals (buckwheat, barley, millet), fresh and salted mushrooms. Vladimir was born in the city of Essentuki of Stavropol territory. »Das Restaurant ist im Stil von Alice im Wunderland eingerichtet, weil es viel um Natur geht«, sagt Vladimir Mukhin. https://www.elitetraveler.com/.../vladimir-mukhin-russian-cuisine Der 33-Jährige gilt als führender Vertreter der New Russian Cuisine. Alexey is koryo-saram - an ethnic Korean, born in Kazakhstan, began his professional career as a student of the Japanese chef. Vladimir Mukhin – known Russian chef, winner and prize-winner of various international culinary competitions. Vladimir Mukhin could be considered to beone of the leading protagonists at the forefront of Russia’s new wave of talented young chefs. Chef's table. Guests can choose from no less than fifty à la carte dishes and two tasting menus: ‘Contrast’ and ‘Russian Evolution’. Meine Inspiration sind zum einen lokale Produkte, die im Ausland oftmals unbekannt sind, und zum anderen unsere ursprünglichen Kochtechniken: der ʻbedächtigeʻ Garprozess im russischen Ofen, das Trocknen von Fisch, das Einsalzen und das Einweichen. Olga studied vegetarian recipes at the Thai monastery Wat Kati Karon, and Nordic cuisine at the Olo in Helsinki that has a Michelin star. It’s all down to young chef de cuisine Vladimir Mukhin. # MOSCOW New Menu by Vladimir Mukhin at the White Rabbit Restaurant&Bar With Vladimir Mukhin. „In meinen Adern fließt Borschtsch“, sagt Vladimir Mukhin mit einem Augenzwinkern in Anlehnung an seine Wurzeln und das russische Nationalgericht. Kurz bevor wir dort mit Russlands neuem Küchenzar sprachen, war er in New York. Russian chef Vladimir Mukhin has one foot in the future and one in the past, but he’s standing tall. Chef’s Secret: Vladimir Mukhin – The White Rabbit, Moscow At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. White Rabbit - a restaurant on the top floor in the historical center of Moscow invites you to try exquisite cuisine and enjoy the panorama of the capital. His career began in the kitchen of one of the best steakhouses in Russia and continued with internships with the most famous butchers in the world - in the French Meat Couture and the Texas manufactory J&R Manufacturing. Today in his care - the only Russian mushroom restaurant Mushrooms. The philosophy of its dishes is based on three principles: traditions, local products and modern cooking technologies. The 33-year-old is one of the leading advocates of New Russian Cuisine. The latest edition of the World’s 50 Best Restaurants has White Rabbit slotted at No. Mukhin kreiert es anstelle mit Rindfleisch neu mit der in Europa bis anhin unbekannten, geschmacklich überraschend intensiven Rapa-Wellhornschnecke aus dem Schwarzen Meer, serviert mit gebackenen Pastinaken und Krustenchips vom Hängebauchschwein. 113.7k Followers, 26 Following, 1,172 Posts - See Instagram photos and videos from White Rabbit Restaurant & Bar (@whiterabbitmoscow) During the work of chief Artem Losev traveled virtually the whole country: from Kaliningrad to Vladivostok, from Yekaterinburg to Sochi. Vladimir Mukhin, chief of White Rabbit restaurant which recently took its well deserved place on the list of 100 best restaurants in the world, disarmed us with his smile, sincerity, cooking talent and his favorite term for a taste – “cosmic!”. Born to a family of chefs, he jokes that he was born in the kitchen. Vladimir Mukhin is one of the most interesting figures of international fine dining. Ein Verdienst des jungen Küchenchefs Vladimir Mukhin. In 2012 he won the Silver Triangle contest, becoming the Best Young Chief, and six months later he entered the final of the prestigious international competition S.Pellegrino Cooking Cup 2012. Angeführt wird diese Bewegung von Vladimir Mukhin, der seinen Gästen im Moskauer Restaurant White Rabbit ein im wahrsten Sinn des Wortes märchenhaftes Genusserlebnis auftischt. And in February 2017 he became chef Chef's Table. Rezept von Vladimir Mukhin, Restaurant White Rabbit, Moskau: Jakobsmuschel, grüne Tomaten, Himbeere Before the Soviet period, "Russian food had color," says Vladimir Mukhin of Moscow's world-famous White Rabbit restaurant. Ich bin auch überrascht, wie unglaublich gut sie ist. Signature Dishes wie seine "Minikohlrouladen mit Kaninchen in Foie gras mit Kartoffelchips und Trüffeljus" verhalfen ihm ebenso zu Weltruhm wie seine Variante des klassisch-russischen Gerichts Beef Stroganoff. It’s the only Russian restaurant to make the cut. He entered the cohort of the world's best chefs and today represents Russian cuisine at the world's major gastronomic congresses. He aims to honor those … Im Gespräch mit KARRIERE verrät er, wieso er neue Wege geht. Eröffnete später hier und da ein paar Restaurants, … Vladimir Mukhin: Ich versuche, jede Woche für etwa drei Tage an die verschiedensten Orte in Russland zu reisen, um dort Geschichten wiederzuentdecken. Respect for traditions and interest in new culinary technologies allowed Vladimir to become one of the leaders of Russian chefs of the "new wave". Olga has won a silver prize at the Bocuse D'Or Russia-2017 and a bronze prize at Bocuse D'Or Russia-2015. The restaurant holding White Rabbit Family has been working for more than 6 years. Dann trat er in die Garde des hochgeachteten Alexander Filin im Restaurant Roter Platz ein. Das White Rabbit in Moskau ist das erste russische Restaurant, das auf Anhieb in die Top 25 der „World’s Best Restaurants“-Liste gewählt wurde. Die russische Küche entwickelt sich unentwegt weiter, und sie ist bereit für neue Ideen", lautet seine persönliche Philosophie dazu. He started his career 12 years old in the kitchen of a restaurant, where his father worked as a Chef. Owners are exploring methods of cooking products that have no analogues: urination, languishing in a Russian oven, fermentation. Der 33-Jährige gilt als führender Vertreter der New Russian Cuisine. Russian chef who searches old history books for authentic Russian food to recreate into modern recipes. An expert in cooking meat, who knows everything about this product: how to choose, how to ripen, how to cook. 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